Method (cheesecake fillings)

1. In a small bowl, add in the cream cheese, sugar, vanilla and cornstarch. Mix this together with either a hand held spatula or electric whisk until smooth and creamy.
2. Use a teaspoon to measure small balls of the cream cheese mixture then place on a grease proof paper lined tray / chopping board. Once you’ve scooped all of the cream cheese into little balls onto the baking tray, place into the freezer to firm up while you make the cookie dough.

Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
3. Add the milk. Whip again until combined.
4. Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined. It will make a thick cookie dough. 
5. Spoon some strawberry jam into the cookie dough and swirl (don’t fully mix).  I used approximately 3 – 4 tablespoons. 
6. Scoop the cookie dough into 35 – 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Make a dent in the cookie dough and press in a chilled cream cheese ball then shape the dough over the filling to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example). 
7. Place the cookies on the lined tray with space in-between (leave the dough in balls, don’t press them down as they will spread when baking.
8. Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
9. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
10. Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
11. You can enjoy them after 10 minutes with a gooey cheesecake middle, or make them into the ultimate strawberry cheesecake cookies with some optional extras.  

Method (extras / cream swirl)

1. In a bowl with an electric hand whisk or stand mixer with balloon whisk attachment, whip up the cream until stiff peaks form.
2. Make sure the cookies are cold before adding on the cream. Adding the cream onto warm cookies will immediately melt the cream.
3. Spoon some cream into the middle of each cookie (approximately a tablespoon), and use the back of a spoon to slightly spread it out.
4. Top the cookies with some freshly sliced strawberries and some crumbled up golden oreo pieces.
5. Serve and enjoy!